Classic Potato Gratin
For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.
WHY THIS RECIPE WORKS
For our Classic Potato Gratin recipe, we found that the variety of potato mattered less than that the potatoes were sliced consistently. Uniform slices between 1/16 to 1/8-inch (easily obtained using a mandoline) yielded a gratin with disti...